Party Cited source
Tomato Rarebit
A party-table recipe from 1910 featuring butter, with the historic method and citation preserved.
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Dessert Cited source
Boiled Indian pudding (No. 1)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Frozen Apricots
A classic 1910 sweet built around apricots, with Farmer’s original method and page citation.
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Dessert Cited source
Molasses candy (No. 2)
Molasses candy (No. 2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil together a cupful of molasses, one of brown sugar, a tablespoonful of butter an.
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Baking Cited source
Sweet French Rolls
Sweet French Rolls as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dinner Cited source
Stewed apples
Marion Harland’s original method for Stewed apples, retained as a source transcription for modern discovery.
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Party Cited source
Café frappé
Marion Harland’s original method for Café frappé, retained as a source transcription for modern discovery.
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Soup Cited source
Fannie Farmer’s New England Fish Chowder
A milk-based cod chowder with sliced potatoes, onion, salt pork, butter, and softened crackers.
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Dessert Cited source
Baked Indian pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Rich Cookies
A classic 1910 sweet built around butter, with Farmer’s original method and page citation.
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Baking Cited source
Milk Toast I
Milk Toast I as recorded by Fannie Farmer, with the historic ingredient list transcribed for reference.
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Dinner Cited source
Champagne sauce
Marion Harland’s original method for Champagne sauce, retained as a source transcription for modern discovery.
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Dessert Cited source
Peanut molasses candy
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Mince Pie Meat I
A classic 1910 sweet built around lbs. lean beef, with Farmer’s original method and page citation.
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Breakfast Cited source
Asparagus on toast
Asparagus on toast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including have ready, boiling, enough salted water to cover the asparagus.
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Dessert Cited source
Cocoanut custard
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Savory rice pudding
Savory rice pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including boil and drain a cupful of rice.
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Lunch Cited source
Farmer’s chowder
Farmer’s chowder, preserved from Marion Harland’s 1903 cookbook with ingredient cues including parboil and slice six fine potatoes.
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Breakfast Cited source
Omelette Robespierre
Start the day with Farmer’s original Omelette Robespierre method, preserved as a source transcription.
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Dinner Cited source
Stewed terrapin
Marion Harland’s original method for Stewed terrapin, retained as a source transcription for modern discovery.
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Party Cited source
Flaxseed lemonade
Marion Harland’s original method for Flaxseed lemonade, retained as a source transcription for modern discovery.
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Dessert Cited source
Whole banana ice cream
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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Dessert Cited source
Grafton cake
Grafton cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cream together three tablespoonfuls of butter with two cupfuls of sugar and beat int.
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Dinner Cited source
Mince-meat
Mince-meat, preserved from Marion Harland’s 1903 cookbook with ingredient cues including (a family recipe 150 years old.) boil two pounds of lean beef, and when cold, chop f.
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